Calamansi Cupcake

These pillow-sof cupcakes have a delicious tartness, courtesy of our local lime. The calamansi's pleasant, midly sweet-sour taste lends these treats a refreshing zing. No frosting needed.

  • Required cooking skill level

    Intermediate
  • Above 10
    persons serving
  • 30
    minutes preparation time

INGREDIENTS

  • 16 Cupcake liners

  • 2 Large eggs

  • 1/2 cup Golden Fiesta Canola Oil

  • 1/2 cup Sugar

  • 1 cup Cake flour

  • 1 1/2 tsp Baking powder

  • 1/2 tsp Baking soda

  • 1/4 tsp ¼ tsp salt

  • 1/4 cup Calamansi juice

  • 1/2 cup Powdered sugar, sifted

Preparation

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    1Preheat oven to 350°F. Place 16 cupcake liners in 2 12 cup cupcake pans. Set aside.

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    2In a large mixing bowl, whisk eggs, Golden Fiesta Canola Oil, and sugar together until well mixed. Set aside.

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    3In another large bowl, sift together flour, baking powder, baking soda, and salt.

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    4Scoop half the flour mixture into the bowl with the egg mixture. Stir until just combined. Pour om calamansi juice and mix until mixture bubbles. Add remaining flour mixture, and stir until no flour in visible.

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    5Scoop batter into each lined cup of the prepared cup cake pans, filling each until 3/4 full. Place in oven and bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

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    6Remove from oven, and let cool slightly before removing each completely on wire rack. Sprinkle each cupcake with powdered sugar before serving.

  • No Image Available

    1Preheat oven to 350°F. Place 16 cupcake liners in 2 12 cup cupcake pans. Set aside.

  • No Image Available

    2In a large mixing bowl, whisk eggs, Golden Fiesta Canola Oil, and sugar together until well mixed. Set aside.

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    3In another large bowl, sift together flour, baking powder, baking soda, and salt.

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    4Scoop half the flour mixture into the bowl with the egg mixture. Stir until just combined. Pour om calamansi juice and mix until mixture bubbles. Add remaining flour mixture, and stir until no flour in visible.

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    5Scoop batter into each lined cup of the prepared cup cake pans, filling each until 3/4 full. Place in oven and bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

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    6Remove from oven, and let cool slightly before removing each completely on wire rack. Sprinkle each cupcake with powdered sugar before serving.